Main
Recipes
Course
Main Dishes
chicken main dishes
Restaurant-Style Tandoori Chicken in the Oven! Recipe

Restaurant-Style Tandoori Chicken in the Oven! Recipe

Posted by

Rate It!

Restaurant-Style Tandoori Chicken in the Oven!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup plain yogurt ( either whole or skim-milk)
1 tbsp lemon juice
1 tsp allspice
1 tsp fresh coarse ground black pepper
1 tsp ground cayenne pepper
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground ginger
2 tsp salt
1 tsp smoked paprika
1 tbsp finely minced garlic
1 tbsp thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters , etc)
3 slices of raw onions, separated into
1/2 lemon, cut into slices, for garnish

Directions:

In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any empty spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
See if you don't agree this is as good as any authentic Tandoori chicken you've ever tried!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9008.95 Kcal (37719 kJ)
Calories from fat	5682.15 Kcal
		% Daily Value*
Total Fat	631.35g	971%
Cholesterol	3776.22mg	1259%
Sodium	4522.79mg	188%
Potassium	8197.85mg	174%
Total Carbs	13.46g	4%
Sugars	6.28g	25%
Dietary Fiber	2.49g	10%
Protein	756.81g	1514%
Vitamin C	137.9mg	230%
Iron	43.3mg	241%
Calcium	608.7mg	61%

Amount Per 100 g
Calories	204.24 Kcal (855 kJ)
Calories from fat	128.82 Kcal
		% Daily Value*
Total Fat	14.31g	971%
Cholesterol	85.61mg	1259%
Sodium	102.54mg	188%
Potassium	185.85mg	174%
Total Carbs	0.31g	4%
Sugars	0.14g	25%
Dietary Fiber	0.06g	10%
Protein	17.16g	1514%
Vitamin C	3.1mg	230%
Iron	1mg	241%
Calcium	13.8mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Moroccan Couscous Salad

Diced red onion, Zest of 1 lemon, finely grated and 10 more..
Ras-El-Hanout (Moroccan Spice Blend)

Ground allspice, Ground nutmeg, Spanish saffron threads and 7 more..
Moroccan Spice Blend

Ground allspice, Ground nutmeg, Coarsely ground pepper and 7 more..
Baharat Spice Blend

Ground black pepper, Ground coriander, Ground cinnamon and 4 more..
Jamaican Jerk Marinade

Scallions, greens only, thinly sliced and 16 more..
Jamaican Jerk Chicken Skewers

Shallots, minced, Garlic cloves, minced and 16 more..
Mesquite Smoked Texas Brisket

Beef brisket, trimmed, Dark brown sugar, Chili powder and 31 more..
Chicken Shawarma with Green Beans and Zucchini

Zucchini, sliced 1/4 inch thick, Green beans and 14 more..
Cucumber Raita

Cucumbers, peeled and finely chopped, Plain yogurt and 4 more..
Jamaican Jerk Pork

Pork tenderloin (you can use 3 to 4 tenderloins) and 15 more..
Grand Champion Apple Pie

Sliced peeled baking apples (5 to 6 medium), Water and 10 more..
Washington State Apple Pie

Sliced peeled tart apples (about 5 to 6 medium), Water and 9 more..

Recipe Tags

Weightwatchers Points

232.3

Points
233

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium,
High in Total Fat

Also Try

Barbecue Lemon Chicken in the Oven

Lemons , zest of, Barbecue sauce (your favorite ) and 4 more..
Chicken Chimi in the Oven

Olive oil, divided, Chopped onion, Garlic, minced, Salsa and 7 more..
The Easiest Chicken in the World!

Chicken , cut in 1/8s (or any number of pieces), Ketchup
Chicken in the Garden
Chicken in the Heather

Whole chicken, Cooking oil, Heather honey, Salt and 4 more..
Zucchinin With Minced Meat in the Oven

Minced meat (i used a mix of beef and pork), Garlic clove and 7 more..
Ground Beef Pasta in the Oven (Firinda Kiymali Makarna)

Pasta, uncooked (such as macaroni or penne), Ground beef and 11 more..
Beer Can Chicken in an Oven

Chicken, Sweet basil, Parsley, Oregano, Granulated garlic and 5 more..
Salsa Chicken in the Crock Pot

Boneless skinless chicken breasts (can be either thaw or ... and 11 more..
Roast Chicken in the Crock Pot

Chicken (about 3 lbs give or take) and 6 more..